豆瓣辣酱调配后熟与色泽风味形成关联性研究  

Study on the Relationship between Blending Process of Post-ripening and Forming of Color and Flavor of Fermented Broad Bean Chili Sauce

作　　者：贺圣凌 曾海英[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《中国调味品》2016年第8期36-40,共5页China Condiment

基　　金：贵州省科技厅农业攻关项目(黔科合NY[2013]3049号);遵义辣椒产业省市县科技合作计划项目(遵县"省市县"科合[2011]1号)

摘　　要：以豆瓣辣酱为研究对象,拟合豆瓣辣酱传统生产工艺,设计以调配比例、后熟温度和后熟时间为因素的正交试验,筛选出最佳调配工艺参数为豆瓣、辣椒比例1∶2、后熟温度22℃、后熟时间22天。将最佳调配工艺成品与传统成品对比检测,其感官品质显著优于传统成品(P<0.05),色泽较传统优质成品鲜亮、红润,风味物质更为丰富,游离氨基酸种类及含量也优于传统成品。The broad bean chili sauce is chosen as the research object, firstly, the traditional production process of broad bean chili sauce is fitted; and then, three main process parameters including blending ratio, post-ripening temperature and time are investigated by orthogonal test. The results show that the optimal process parameters are as follows, the blending ratio of broad beans and chili is 1 ： 2, the post-ripening temperature is 22 ℃, and the post-ripening time is 22 days. In addition, compared with traditional broad bean chili sauce, the optimum blending process products have significantly sensory quality （P〈0. 05）, such as brightly red color, more plentiful flavor substances and free amino acids.

关 键 词：豆瓣辣酱 调配工艺 感官品质 风味物质 游离氨基酸 

分 类 号：TS264.24[轻工技术与工程—发酵工程]